Smoky Chicken Tacos with Charred Corn Salsa and Lime Crema

There’s nothing quite like a taco night to bring joy to the dinner table. These smoky chicken tacos are packed with flavor and texture, featuring tender bites of seared chicken, sweet charred corn salsa and a zesty lime crema that ties everything together. Perfect for a quick and satisfying meal any day of the week.

The star of this dish is the charred corn salsa, which adds a delightful smoky sweetness and a pop of color. Paired with seasoned chicken and warm flour tortillas, every bite is a fiesta of flavors. Get ready to taco ’bout a new favorite!

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest SeasoningView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Slice corn kernels off the cob; discard the cob. Dice the tomato. Halve, peel and mince the shallot. Zest and quarter the lime. Roughly chop cilantro leaves and stems.
2. Heat a drizzle of oil and 1 tablespoon butter in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. (Tip: If corn begins to pop, cover the pan.) Season with salt and pepper. Turn off heat; transfer to a medium bowl. Wipe out the pan.
3. Meanwhile, in a small bowl, combine sour cream and lime zest. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Pat chicken dry with paper towels; season all over with salt, pepper and southwest seasoning. Sprinkle with ¼ teaspoon ancho chili powder. Heat a drizzle of oil in the pan used for corn over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. To the bowl with corn, stir in tomato, cilantro and a few pinches of shallot (add as much or as little as you like). Taste and add lime juice, salt and pepper. For a smoky kick, add a pinch of remaining ancho chili powder.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide warmed tortillas between plates and fill with chicken, corn salsa and crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn kernels from a can instead of fresh corn?

Yes, you can use canned or frozen corn. Drain canned corn well and pat dry before charring. For frozen corn, thaw and pat dry first.

What can I substitute for sour cream in the lime crema?

Greek yogurt or a dairy-free sour cream alternative works well as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and tortillas before assembling.